ChiefsPlanet - Food and Drink Making Jerky / Everything BBQ Tips Thread

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Making Jerky / Everything BBQ Tips Thread (https://www.chiefsplanet.com/BB/showthread.php?t=276693)

Always go low temp and slow cooking conditions! You are wanting to draw the moisture out of the meat. Need enough salt and flavoring to end up with an edible product. The pink salt will add to overall longevity of the finished product. If you are like me, it won't last that long!

Quote:

Originally Posted by Bwana (Post 10021677)

Any of you guys make Beef Jerky? I have made a lot of wild game jerky over the years, but I have never had an end product that was what I would call fantastic. I have used about every cut of meat you can think of to make it with as well.

I have a buddy who makes the best jerky I have ever had, I'm taking not ever close. After six years, I finally talked him out of the recipe. I'm going to fire up the smoker Saturday and make some. I'm trying to figure out the best bang for the buck cut of meat to make this with. I know I want something with as little fat as possible. What cut do you guys use when you're making jerky? I was thinking top round?

Im fixin to arrow a fat doe. Will you share the recipe?

Quote:

Originally Posted by BigOlChiefsfan (Post 10022433)

When I lived in Houston, I attended the Texas Cattle Feeder's Association annual dinner (we sold pricing data back before the internet). They had tubs of the best jerky I've ever tasted - one of the TCFA fellows made it every year just for their shindig.

I used to help a buddy cut up elk and deer for his jerky - he would butcher the meat a little differently than I was used to from cutting up pigs and so on, where we were using saws to cross cut across the grain. He'd take whole 'muscles' off the critter, cut off at each end, then lay the muscle out on the table, slice into about 1/3" above the table and just keep slicing - going 'with the grain'. When he got almost to the end of the meat he'd turn it over and keep doing the 1/3" cut until he 'unwrapped' the whole muscle. Wind up with a long string of thin cut meat from every muscle. Keep a couple of knives handy, and a butcher's steel.

Fun show. Couple others in texas are a hoot too. nCBA is a great time as well

Quote:

Originally Posted by Bwana (Post 10021677)

Bwana, call Edes Meats in Amarillo, TX ask for Melvin the owner. [U]806-622-0205[U] This is a local butcher shop and he's famous ,at least locally for his beef jerky. I've bought $200 worth at a time and sent to my brother in Afghanistan. The troops go crazy for it. He can tell you the best cut to use and have him send you some. I have a picture of an Afghanny local in Afghanistan that has his own butcher shop holding a bag of EDE's beef jerky. He's holding the bag in one hand and a machete in the other and you can see his little leantoo shop behind him with a dead cow with it's throat cut laying there. I had an 8x10 made and gave it to Melvin to hang on his wall.

so hard to find good jerky...store stuff is just gross, even though i give in occasionally

used to get venison jerky and summer sausage from my brother, both awesome

there is a place in georgia that has pretty excellent jerky, the thin strip kind:
http://www.striplings.com/butcher-shop/jerky.html

Dave's Insanity Sauce makes a great marinade if you like it hot.

Quote:

Originally Posted by listopencil (Post 10022972)

Dave's Insanity Sauce makes a great marinade if you like it hot.

Hot is an understatement. I bought a case of his scorpion pepper sauce. I like stuff hot and spicy but jesus Christ!

I cheat on beef jerky and make it in the oven. Well I don't have a dehydrator for one. I like to use stew meat from the store already chunked up. Works pretty good for me.

Quote:

Originally Posted by HonestChieffan (Post 10022810)

Im fixin to arrow a fat doe. Will you share the recipe?

Check PM

I picked up 15 lbs of top round this afternoon and plan to cut it up, season it and let it sit in the refrigerator tomorrow night to blend. Saturday is the day I smoke it.

http://www.yodersmokers.com/images/ys640_hero.png

Quote:

Originally Posted by listopencil (Post 10022972)

Dave's Insanity Sauce makes a great marinade if you like it hot.

Like burning out your colon and shooting fire out of your ass like it was a dragon.

Alright, I've had it.

I'm off to go ram a deer with my motor vehicle, drag it back to my abode and make jerky.

Quote:

Originally Posted by Sorter (Post 10023252)

Alright, I've had it.

I'm off to go ram a deer with my motor vehicle, drag it back to my abode and make jerky.

Hint, shoot it and save the vehicle insurance hike.

Yes

http://james-mcwilliams.com/wp-conte...Crosshairs.jpg

No

http://www.stripersonline.com/ubb547...4/deer-car.jpg

Quote:

Originally Posted by Bwana (Post 10023247)

Too clean to make things right!! Use that thang!!!

Quote:

Originally Posted by GloryDayz (Post 10023286)

Too clean to make things right!! Use that thang!!!

I knocked out 10 racks of ribs with it last Saturday, yum.